KR20100083577A - Red and white bossam kimchi - Google Patents

Abstract

PURPOSE: A method of preparing red and white wrapped kimchi is provided to relieve a strong flavor of kimchi, and to offer convenience for easily and conveniently eating kimchi after wrapping white and red kimchi. CONSTITUTION: A method of preparing red and white wrapped kimchi includes the following steps: dividing Chinese cabbage into four sections; salting Chinese cabbage in bay salt for 16 hours; dehydrating and washing Chinese cabbage with flowing water; mixing radish 9.7 parts by weight, garlic 1.5 parts by weight, pear 1.5 parts by weight, onion 0.5 parts by weight, red pepper 0.25 parts by weight, octopus, lobster, conch, and like; making red wrapped kimchi filling by wrapping Chinese cabbage and fillings; making white wrapped kimchi filling; making broth with purified water, garlic squeeze, pear squeeze, and salt(S600); and pouring the broth on a salted cabbage leaf(S700).

Description

Manufacturing Method of Red and White Bossam Kimchi {Red and White Bossam kimchi}

In the present invention, after making red kimchi, wrapped the beam, and after making the white (kimchi) white wrapped kimchi, it is made with a cabbage leaf on the red kimchi and white kimchi, and then made a bossam and tied it with cross knots using buttercups. It is formed to make the red and white kimchi soup by pouring the kimchi soup (soy sauce) prepared in advance, which has the advantage that you can eat abandoned cabbage kimchi and white kimchi at the time of ingestion after ripening, especially spicy taste of general red cabbage kimchi , Salted, garlic flavor is purified by the osmotic pressure through the broth and the protein taste of white kimchi, and the simple taste of white kimchi is neutralized by the intense taste of red cabbage kimchi to produce a cool taste It is about a method.

In general, the efficacy and functionality of kimchi has been scientifically proven, but it contains a large amount of sodium, affecting hypertension, obesity, diabetes, kidney disease, and the immune system.

In other words, people with such diseases or those with gastrointestinal diseases are less salty kimchi, eat less spicy or avoiding kimchi.

In addition, the kimchi containing the pepper, garlic, etc. is spotlighted as an anti-cancer food, but in terms of salty it is not welcome either.

The present invention is to solve the above-described problems, the technical gist of the red kimchi after making a wrap, and after making a white (kimchi) white (kimchi) wrapped a beam after the red cabbage leaves to the kimchi and white kimchi once again After making bossam, bind it with cross knot using buttercup, and prepare kimchi soup (soy sauce) prepared in advance to make red and white bossam kimchi, which can be eaten at a time after ingestion. In particular, the spicy, salted, and garlic flavors of general red cabbage kimchi are purified by the osmotic pressure through broth and the protein taste of white kimchi, and the simple taste of white kimchi is neutralized by the intense taste of red cabbage kimchi. Its purpose is to provide a manufacturing method of red and white Bossam kimchi characterized in that it tastes.

In order to achieve this object, the present invention is trimmed by dividing the outer leaves of cabbage 44 parts by halved, trimmed in half, 16 hours salted sun salt, and pickled cabbage is dehydrated after washing 3-4 times in running water. Cabbage picking step (S100) and so on; 9.7 parts of radish are sliced, and 1.5 parts by weight of garlic, 1.5 parts by weight of pear, 0.5 parts by weight of onion, 0.4 parts by weight of ginger are prepared by chopping, and 1 part by weight of chives, 1 part by weight of fresh parsley, and 0.5 parts by weight of buttercup are cut and cut into 3cm lengths. Prepare the above ingredients in a wide bowl, add 1.5 parts by weight of red pepper powder, 1.5 parts by weight of shrimp salt, 0.5 parts by weight of anchovy, 0.5 parts by weight of anchovy fish paste, add 0.25 parts by weight of sugar and glutinous rice, add 0.5 parts by weight, Re-decontamination is seasoned with 0.1 parts by weight of red pepper, 0.25 parts by weight of red pepper prepared in juice, making octopus, shrimp, conch, abalone trimming and mixing each 0.25 parts by weight to make a promotion (S200) ; After spreading the pickled cabbage leaves and put up the promotion wraps on it, the promotion wraps to complete the step (S300) and; 9.7 parts by weight of radish are sliced and prepared by crushing 1.5 parts by weight of garlic, 1.5 parts by weight of pears, 0.5 parts by weight of onions, and 0.4 parts by weight of ginger. Wash 1 part by weight of green onions, 1 part by weight of fresh radish and 0.5 parts by weight of parsley, and cut it into 3cm lengths. 1.5 parts by weight of carrots are prepared by slicing, 0.3 parts by weight of shiitake mushrooms are prepared and then chopped, prepared by slicing red bell peppers 0.8 parts by weight and 0.7 parts by weight of green peppers, and cut by 0.25 parts by weight of red pepper, 0.5 weight of jujube Pour the seeds and cut them, add 0.25 parts by weight of sugar with the above-mentioned ingredients prepared in a wide bowl, and then season with 0.1 parts by weight of re-decontamination, and trimmed octopus, shrimp, conch, and abalone, each 0.25 parts by weight, pine nuts 0.5 parts Mixing with the bag making step (S400) and; Spread the pickled cabbage leaf and put it on the back wrapped in it, and then complete the step of making a wrapped bag (S500) and; 8 parts by weight of crushed and cooled water, garlic juice 1 part by weight, pear juice 1 part by weight, ginger juice 0.2 parts by weight and re-decontamination 0.1 parts by weight mixing step (S600) and mixing; Put the finished red, white bossam each one wrapped wrapped in the prepared pickled cabbage leaves and then tied with a cross knot using buttercups and poured the broth to pour red broth to finish the broth (S700) ; Ripening step (S800) to put the completed red and white Bossam kimchi in a container to ripen in a refrigerator or room temperature below 10 ℃ a; It is constructed and manufactured.

As described above, the present invention is formed to enclose the red kimchi and white kimchi and wrap it, and then pour the broth (kimchi broth) to form a bar, and these red and white sauerkraut kimchi has the advantage of eating abandon cabbage kimchi and white kimchi at once. In particular, the spicy, salted, and garlic flavors of general red cabbage kimchi are purified by osmotic pressure through broth and the protein taste of white kimchi. Of course, salinity is lower than general cabbage kimchi, and it is not irritating, and it has an effect of improving visual presentation as bossa kimchi.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in detail below with reference to the accompanying drawings.

As shown in Figures 1 to 2, the present invention is to make the red kimchi and kimchi after making each of the kimchi and white kimchi and then wrap it again with a separate cabbage leaves, pour broth to ripen do.

Thus, the present invention is largely made of Chinese cabbage pickling step, PR ssam making step, PR ssam making step, baekssam making step, baekssam finished step, broth making step, red and white bossam simmering step and ripening step is produced .

At this time, the cabbage picking step (S100) is trimmed by dividing the outer leaves of cabbage 44 parts by halved, trimmed in half, 16 hours in a salt of natural salt removed, pickled cabbage dehydrated after washing 3-4 times in running water It is formed to make.

In addition, the promotional packaging in the making step (S200) 9.7 parts by weight of radish sliced, garlic 1.5 parts by weight, pear 1.5 parts, onions 0.5 parts by weight, ginger 0.4 parts by weight, prepared by chopping, 1 part by weight, freshly 1 By weight, 0.5 parts by weight of buttercups are prepared by washing and cutting into 3cm lengths.Put the above ingredients prepared in a wide bowl, add 1.5 parts by weight of red pepper powder, 1.5 parts by weight of salted shrimp, 0.5 parts by weight of anchovy, 0.5 parts by weight of anchovy fish sauce, and 0.25 parts by weight of sugar. After adding 0.5 parts by weight of paste with glutinous rice, seasoning with 0.1 parts by weight of recontaminated salt, 0.25 parts by weight of red pepper is prepared with juice, and the octopus, shrimp, conch and abalone are trimmed and cut into 0.25 parts by weight.

Thus, the promotional wrap-up step (S300) is formed to spread the pickled cabbage leaves and then raise the PR wraps on it to make a beam to complete.

At this time, the step of making the bagu (S400) 9.7 parts by weight of radish sliced and prepared 1.5 parts by weight garlic, 1.5 parts by weight, pear 1.5 parts, onion 0.5 parts by weight, ginger 0.4 parts by weight, 1 part by weight of chives, 1 weight freshly Boil, buttercup 0.5 parts by weight prepared to wash and cut into 3cm length, prepare 1.5 parts by weight of carrots, chop into 0.3 parts by weight of shiitake mushrooms, and prepare them by chopping, 0.8 parts by weight of red bell pepper, 0.7 parts by weight of green pepper. Prepared by cutting 0.25 parts by weight of red pepper, 0.5 parts by weight of jujube, chopped, and added 0.25 parts by weight of sugar with the above-mentioned ingredients prepared in a wide bowl, and then seasoned with 0.1 parts by weight of recontaminated, trimmed octopus, shrimp, conch , Abalone is formed by mixing 0.25 parts by weight of each and mixed with 0.5 parts by weight of pine nuts.

Thus, the bag Bossam completion step (S500) is formed to expand the pickled cabbage leaf and then to make a beam after raising the bag Bossam inside it.

On the other hand, the broth making step (S600) is formed to mix and mix 1 part by weight of garlic juice, 1 part by weight of pear juice, 0.2 parts by weight of ginger juice and 0.1 parts by weight of recontaminated salt to 8 parts by weight of the cooled purified water.

At this time, the pour broth in the red and white Bossam step (S700) is put to each one of the finished red, white Bossam and wrapped with a prepared pickled cabbage leaves and then tied in a cross knot using a buttercup and formed to complete the broth.

Thus, the aging step (S800) is formed to put the finished red and white kimchi in a container to ripen in a refrigerator or room temperature below 10 ℃.

As such, the main components and the mixing ratio according to the preparation of the red and white Bossam kimchi described above are as follows.

Product Name Content (parts by weight) Product Name Content (parts by weight) cabbage 44 ginger  One radish   19.4 Anchovy liquid salted    0.5 onion  One Purified water  8 lampshade  2 Pine nuts    0.5 Side wave  2 Jujube    0.5 Shrimp    1.5 Malt water fucked    0.5 Anchovy Salted    0.5 Red pepper    0.5 ship  4 Octopus    0.5 Bell pepper    1.5 shrimp    0.5 night  One conch    0.5 Shiitake mushrooms    0.3 abalone    0.5 carrot    1.5 Mina Lee  One Glutinous rice    0.5 Sugar    0.5 chili powder    1.5 Recontamination    0.3 garlic  4 system    100

Step 1-picking cabbage

1) Prepare natural salts from which impurities are removed.

2) 44 parts by weight of Chinese cabbage, remove the outer leaves, trim in half, and then rinse well for 16 hours in sun salt.

3) Pickled cabbage is dehydrated after washing 3-4 times in running water.

Step 2-create a promotional package

4) Slice 9.7 parts of radish and prepare 1.5 parts by weight of garlic, 1.5 parts by weight of pear, 0.5 parts by weight of onion, and 0.4 parts by weight of ginger.

5) 1 part by weight of chives, 1 part by weight of fresh mustard, and 0.5 parts by weight of buttercup, cut into 3cm lengths and prepare.

6) Put the ingredients of 4) 5) in a wide bowl, add 1.5 parts by weight of red pepper powder and salted fish (1.5 parts by weight of shrimp, 0.5 parts by weight of anchovy, 0.5 parts by weight of anchovy sauce), and add 0.5 parts by weight of sugar and glutinous rice. After addition, it is seasoned with 0.1 weight part of re-decontamination.

7) Prepare 0.25 parts by weight of red pepper with juice, trim octopus, shrimp, turban shell and abalone, and cut into 0.25 parts by weight.

8) Add 4) to 7) in 7) to complete the promotion package.

Step 3-Complete the PR Wrap

9) Spread the pickled cabbage leaves of step 1 and place the ingredients of 8) on it to make a beam. (About 150 g)

Step 4-Make a Bag

10) Slice 9.7 parts of radish and prepare 1.5 parts by weight of garlic, 1.5 parts by weight of pear, 0.5 parts by weight of onion, and 0.4 parts by weight of ginger.

11) Prepare 1 part by weight of chives, 1 part by weight, fresh parsley, and 0.5 parts by weight of parsley.

12) 1.5 parts by weight of carrots are prepared by slicing. 0.3 parts by weight of shiitake mushrooms are also called chopped and prepared by slicing. 0.8 parts by weight of red bell pepper and 0.7 parts by weight of green pepper are prepared.

13) Cut 0.25 parts by weight of red pepper and prepare. Cut 0.5 parts by weight of jujube and slice them.

14) Add 0.25 parts by weight of sugar with the above ingredients to a wide bowl, and season with 0.1 parts by weight of re-decontamination.

15) Trim octopus, shrimp, conch and abalone and cut into 0.25 parts by weight.

16) 0.5 parts by weight of the pine nuts prepared in 10) to 15) are mixed to complete the bag.

Step 5-Complete Backstab

17) Spread the pickled cabbage leaves, put the 4 step white sackcloth on it, and make a beam. (About 150 g)

Step 6-make broth

18) 1 part by weight of garlic juice, 1 part by weight of pear juice, 0.2 parts by weight of ginger juice, and 0.1 parts by weight of re-salt salt (salt) are added to 8 parts of purified water, which is prepared by cooling.

Step 7-Pour the broth into the red and white bossam

19) Put the finished red and white Bossam one by one and wrap the wrapped bag with the prepared pickled cabbage leaves (120g), tie them in cross knots using buttercups, and pour the broth 80g.

Stage 8-Ripening Stage

20) Aged in a fixed container in a refrigerator or room temperature below 10 ℃.

The following is an experimental result for the texture investigation of the present invention.

First of all, we prepared red and white bossam kimchi with a pH of about 4.5, and the first was conducted for 150 customers who visited the "KOREA FOOD EXPO" kimchi exhibition. Is the result obtained.

Age group distribution by type: 58 people in their teens 25%, 31 people in their 20s 13.5%, 54 people in their 30s 23.5%, 88 people over 40 and 38%

Kimchi (189 people) usually eats cabbage kimchi 82%, radish kimchi 16 people 7%, bachelor kimchi 15 people 6.5%.

Reasons to eat kimchi: 120 people) 51% eat side dishes, 49 people) 21% do not eat.

Do you like kimchi: I like it very much I like it 42% 97 people, normal 68 people 29%, I do not like it 67 people 29%

Reasons not to eat kimchi (53 answers): 30% 16 people squeeze, 25% 13 people spicy, 21% 11 people irritant, 11% 6 people do not like smell

When asked if I would eat salty or irritating healthy kimchi, 27 people would eat 51% and 21 people would eat and judge

After eating red and white bossam kimchi: delicious 72% 166 people, cool 19% 45 people, fresh 8% 18 people, spicy 1% 2 people

Compared with the existing kimchi, the taste is very good: 10% 24, good 79% 183, average 9% 21, not sure 2% 3

Survey conclusion

21% of the total survey respondents did not eat kimchi at all, and 29% of the respondents did not like or dislike kimchi even if they eat a small amount of kimchi.

The reason why Kimchi is not eaten is 1st), 2nd), 3rd, spicy), 4th) and smell.

After eating red and white Bossam, a majority of them said that they were delicious and cool, and 1% said they were spicy, and 8% said they were rather fresh.

Compared with conventional kimchi, 89% of the respondents responded positively to the preference evaluation without any rejection.

In order to increase consumption of customers who avoid kimchi, the first pickling time was reduced to 16 hours, 30% less than traditional cabbage kimchi, in order to make it less salty, not spicy, and irritating. Not only do you mix it, but make it separately and keep it together. By making a separate broth for kimchi soup, you can not only reduce the salinity but also spicy taste, salted fish, and garlic flavor of red (red) bosam kimchi. It is refined to its tasteful taste, and the white taste of Baek Kimchi is neutralized by the intense taste of PR.

Each horse rolls red / white bossam with cabbage leaf and binds it with buttercup to press kimchi inside to activate osmotic pressure and make kimchi taste better.

On the other hand, the moderate spiciness that stimulates the tip of the tongue is the spicy capsaicin ingredient of 0.3-3.0mg% (the amount of capsaicin contained in 100g of kimchi), which is spicy even in garlic, ginger, green onion, and radish. It contains but disappears in the process of trimming and maturing the material.

Change in spicy taste

The five standard indicators for the spicy taste of Kimchi are 『Mild (0.12mg% or less), Slightly spicy (0.12 ~ 0.31mg%), Moderately spicy (0.31 ~ 2.52mg%), Spicy (2.52 ~ 3.95mg%), Very Spicy taste (3.95 ~ 4.95mg%) 』, red and white Bossam kimchi is 1.0mg%, general cabbage kimchi 2.2mg%.

% Change in salinity

As shown in the above experimental table, the red and white Bossam kimchi and the general cabbage kimchi were produced, respectively, and stored in a 5 ° C. refrigerator to measure salinity using a digital salinometer.

In the measurement, 100 g of the middle part of each kimchi was taken and squeezed after crushing. As a result of the measurement, the salinity of red and white kimchi was significantly lower than that of general cabbage kimchi.

As described above, the present invention is formed to wrap red kimchi and white kimchi and wrap it, and then pour the broth (kimchi broth) to make it mature. The spicy, salted and garlic flavors of general red cabbage kimchi are purified by osmotic pressure through broth and the protein taste of white kimchi, and the simple taste of white kimchi is neutralized by the intense taste of red cabbage kimchi to make it cool. Of course, salinity is lower than general cabbage kimchi, and it is not irritating, and the visual presentation as bossa kimchi is improved.

The present invention is not limited to the above-described specific preferred embodiments, and those skilled in the art to which the present invention pertains may make various modifications without departing from the gist of the present invention as claimed in the claims. Of course, such changes will fall within the scope of the claims.

1 is an exemplary photo showing red and white kimchi wrapped kimchi according to the invention,

2 is a block diagram showing a manufacturing method of the present invention.

<Description of Major Symbols in Drawing>

S100 ... Chinese cabbage cutting step S200 ... PR making step

S300 ... Promotional Wrapping Stage S400 ... Bag Making Stage

S500 ... step of making sachets S600 ... step of making broth

S700 ... Pour the broth to red and white Bossam S800 ... Ripening step

Claims (1)

After removing 44 parts of Chinese cabbage leaves and trimmed in half, trimmed in half, 16 hours marinated in the salt salt removed, pickled cabbage is 3-4 times washed with running water to dehydrate the cabbage step (S100) and ; 9.7 parts of radish are sliced, and 1.5 parts by weight of garlic, 1.5 parts by weight of pear, 0.5 parts by weight of onion, 0.4 parts by weight of ginger are prepared by chopping, and 1 part by weight of chives, 1 part by weight of fresh parsley, and 0.5 parts by weight of buttercup are cut and cut into 3cm lengths. After preparing, put the above-mentioned ingredients in a wide bowl and add 1.5 parts by weight of red pepper powder, 1.5 parts by weight of shrimp chopsticks, 0.5 parts by weight of anchovy fish sauce, 0.5 parts by weight of glutinous rice, 0.25 parts by weight of sugar and glutinous rice, Re-decontamination is seasoned with 0.1 parts by weight of red pepper, 0.25 parts by weight of red pepper prepared in juice, making octopus, shrimp, conch, abalone trimming and mixing each 0.25 parts by weight to make a promotion (S200) ; After spreading the pickled cabbage leaves and put up the promotion wraps on it, the promotion wraps to complete the step (S300) and; 9.7 parts by weight of radish are sliced and prepared by crushing 1.5 parts by weight of garlic, 1.5 parts by weight of pears, 0.5 parts by weight of onions, and 0.4 parts by weight of ginger. Wash 1 part by weight of green onions, 1 part by weight of fresh radish and 0.5 parts by weight of parsley, and cut it into 3cm lengths. 1.5 parts by weight of carrots are prepared by slicing, 0.3 parts by weight of shiitake mushrooms are prepared and then chopped, prepared by slicing red bell peppers 0.8 parts by weight and 0.7 parts by weight of green peppers, and cut by 0.25 parts by weight of red pepper, 0.5 weight of jujube Pour the seeds and cut them, add 0.25 parts by weight of sugar with the above-mentioned ingredients prepared in a wide bowl, and then season with 0.1 parts by weight of re-decontamination, and trimmed octopus, shrimp, conch, and abalone, each 0.25 parts by weight, pine nuts 0.5 parts Mixing with the bag making step (S400) and; Spread the pickled cabbage leaf and put it on the back wrapped in it, and then complete the step of making a wrapped bag (S500) and; 8 parts by weight of crushed and cooled water, garlic juice 1 part by weight, pear juice 1 part by weight, ginger juice 0.2 parts by weight and re-decontamination 0.1 parts by weight mixing step (S600) and mixing; Put the finished red, white bossam each one wrapped wrapped in the prepared pickled cabbage leaves and then tied with a cross knot using buttercups and poured the broth to pour red broth to finish the broth (S700) ; Ripening step (S800) to put the completed red and white Bossam kimchi in a container to ripen in a refrigerator or room temperature below 10 ℃ a; Method for producing red and white kimchi wrapped kimchi consisting of.

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